Bagel technology forever changed; Bills at Falcons eats

Whether it’s tailgating or homegating, fans of the Buffalo Bills are known to be elite tier when it comes to food. Wingin’ It returns for it’s eighth season of Mad Hatter-esque recipes taking inspiration from the Buffalo Bills and their opponents.

ZuBAzGELs

First and foremost thank you again to FLBillsFan451 for coming through with a good idea and sticking with the series. I was sent a list of possible ideas from FLBillsFan451 that were Atlanta-themed and one stood out. I liked the idea of rainbow bagels, which are apparently a thing in Atlanta and I loved the presentation. Then my hubris kicked in.

It would have been very easy to make a simple pattern to integrate Bills colors into bagel dough, but let me tell you a secret. If I ask a family member to taste something and they say “good” I’m disappointed. Bills bagels would have been good. I wanted a picture perfect Zubaz bagel. And I ****ing got one! I presented the idea to Buffalo Rumblings Editor in Chief Matt Byham who indicated he’d seen similar in the wild. I looked it up, confirmed what he had seen and then my hubris went into overdrive.

I won’t share what I found looking for Bills bagels but what I saw reinforced my plan of action. This would be a boom or bust proposition to forever alter the fabric of bagel reality. Ladies and gentleman, I am your new Bagel Overlord!

Arrogance aside, I have one more shout out. Thank you to Sally’s Baking for an incredibly informative bagel tutorial to help me on this journey.

ZuBAzGELS

Makes: About 8
Active Time: Two hours
Total Time: Four hours

Ingredients

1 1/2 cups warm water (see tips below)
1 Tbsp honey
1 packet dry yeast
4 1/4 cups bread flour
1 Tbsp salt
2 tsp garlic powder
olive oil
Food coloring
1 large egg or 2 egg whites
1 Tbsp water
Ground red pepper and garlic powder for sprinkling
Shredded cheddar cheese

2 pints of water
1/4 cup honey

You will need: Patience, a touch of insanity, mixing bowls, stand mixer with dough hook, plastic wrap, sauté pan, parchment paper recommended, baking sheets, large spoon or spatula

1. Stir together warm water and honey in glass or ceramic mixing bowl.
2. Sprinkle yeast packet over the entire water surface and let it proof (about five minutes, until it looks foamy).
3. While yeast is proofing; add flour, salt, and garlic powder to stand mixer on low.
4. After yeast has proofed, slowly add to mixer. Allow ingredients to combine until well blended and dough starts to pull from sides and form a single ball.
5. Knead dough on medium mixer setting for another 5 min or so.
6. While dough is kneading, oil three mixing bowls.
7. After kneading is done, separate dough into equal portions into the three bowls.
8. Return one ball to the mixer and add red food coloring (see below) and...